Food & Photo
Serve up a little slice of heaven with this easy-to-bake summer cheesecake made with fresh juicy peaches, an almond-flour crust and rich homemade whipped cream. It’s a delicious and heartfelt way to say, “You’re peachy keen!”
Almond Peach Cheesecake
Active time: 30 min. Total time: 6 hrs. Serves: 12
- 5 eggs, at room temp. and divided
- 2 ¼ cups sugar, divided
- ½ stick butter, melted
- 1 tsp. almond extract
- 3 tsp. vanilla extract, divided
- 2 tsp. baking soda
- 1 cup finely ground almond flour
- 1 cup, plus 2 Tbs. all-purpose flour, divided
- 2 (8 oz.) pkgs. cream cheese, at room temp.
- 2 cups heavy cream, divided
- 1 orange, zested and juiced
- 4 ripe peaches, peeled and diced
- ¼ cup sliced almonds, toasted
Step 1: Heat oven to 350°F. In bowl, whisk 2 eggs, ½ cup sugar, butter, almond extract and 1 tsp. vanilla extract until smooth. Add baking soda, almond flour, 1 cup all-purpose flour and a pinch of salt; whisk until incorporated. Grease and line 9" springform pan. Spread batter in pan; bake 20 min. Let cool 20 min. Reduce oven temp. to 325°F.
Step 2: Using electric mixer on medium speed, beat cream cheese, 3 eggs, 1 ½ cups sugar and 1 tsp. vanilla 5 min. or until light and fluffy. Add 1 cup heavy cream, 2 Tbs. orange juice, 1 Tbs. orange zest and a pinch of salt. Beat 5 min. more.
Step 3: Toss diced peaches in remaining all-purpose flour, then distribute evenly on top of cooled almond cake. Pour cheesecake batter on top. Bake 1 hr. Chill 4 hrs. or until set.
Step 4: Using electric mixer on medium-high speed, whip remaining heavy cream with remaining sugar and vanilla extract until peaks form. Just before serving, top cheesecake with whipped cream and sprinkle with sliced almonds.